Jalapeno Popper Soup

1 T. olive oil
1 small onion, diced
1 red bell pepper, diced
4 jalapeno peppers, diced, seeds removed
3 cloves garlic, minced
salt and pepper to taste
1 + 1/4 pound boneless chicken breasts, cut into bite-sized pieces
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
dash hot pepper sauce
1 (14 ounce) can diced tomatoes with juices
1 + 1/2 cups chicken broth, reduced fat
2 cups cannellini beans (cooked or canned)
1 cup corn
8 ounces low fat cream cheese
1/2 pound bacon, cooked crispy and crumbled, for serving, optional
Monterrey jack cheese, shredded, for serving, optional

Nutrient facts do not include optional ingredients

In a large, heavy-bottomed saucepan heat 2 tablespoons oil over medium heat and saute onion, both types of peppers and garlic until soft and tender.
Season the chicken well with salt and pepper. Add another tablespoon of oil to the pan with the chicken and lightly brown chicken on all sides. Season with chile powder, cumin and oregano.
Add tomatoes, chicken broth, beans and corn. Bring to a simmer and cook 30 minutes. Taste and season as needed.
Add cream cheese and stir until completely melted. Remove from heat.
Serve with crumbled bacon and both types of cheese sprinkled over top.
Notes

-For a thick chili omit chicken broth.

-For a bigger pop of heat leave seeds in jalapeno peppers.

Serving Size: 6 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user LINDSAYLOU82.